Directions
- 1Take the chicken in a bowl.
- 2Add ginger garlic paste, Kashmiri chili powder, turmeric powder, salt, black pepper powder, and yogurt to the chicken.
- 3Squeeze lemon juice over the chicken.
- 4Mix and marinate for 30 minutes.
- 5In a pan, add oil and thinly sliced onions.
- 6Fry the onions until golden brown.
- 7Transfer the fried onions to a blender.
- 8Add soaked cashews and almonds to the blender.
- 9Add curd to the blender and blend to make a paste.
- 10In the same pan, add whole spices like cumin seeds, black peppercorns, cardamom, and cinnamon stick.
- 11Let the whole spices splutter.
- 12Add the marinated chicken to the pan.
- 13Mix and cook for 5 minutes.
- 14Add red chili powder, coriander powder, cumin powder, and garam masala to the chicken.
- 15Mix and cook for another 5 minutes.
- 16Add the prepared paste from the blender to the chicken.
- 17Mix and cook for 5 minutes.
- 18Add 1 cup of water to the chicken.
- 19Mix well.
- 20Cover and cook for 15 minutes.
- 21Add chopped green chillies and coriander leaves.
- 22Mix and turn off the flame.
- 23Serve the Chicken Mughlai Masala.
Ingredients
- 700 gms Chicken
- Ginger Garlic Paste
- Kashmiri Chilli Powder
- Turmeric Powder
- Salt
- Black Pepper Powder
- Yogurt
- Lemon Juice
- Onions
- Oil
- Soaked Cashews
- Soaked Almonds
- Cumin Seeds
- Black Peppercorns
- Cardamom
- Cinnamon Stick
- 0.5 tsp Garam Masala
- Coriander Powder
- Cumin Powder
- 1 cup Water
- Green Chillies
- Coriander Leaves
Equipment
bowlpanblenderspatula
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